Monday, 27 February 2012

We have a tradition in our house-Saturday night is 'copy take-out' night. It started a few years ago with hub's version of KFC 'Zinger' wraps and grew from there. Soon, 'Burger Dads' was born and before long, there were various concoctions being created on a Saturday night-burgers of all kinds, chicken a dozen different ways and always with 'sides'. Hub always used to cook all this up in pans or on the griddle and the mess was always a sight to behold-not to mention the health issue. So one day, I bit the bullet and invested in a large Foreman grill, hoping it would be a) healthier, b) cleaner and c) a whole lot quicker (with 7 kids all wanting different options it took some time).

And that was the very moment I lost that Saturday night off!

From then on, everything was from scratch, and with the addition of my new favourite seasoning I was on a roll-toasted first naturally.

I messed with this burger mix a couple of times to get it dead right, but this gives fresh burgers a real tang and the kick that the dill in the steak seasoning gives it is it's crowning glory. For those not able to get the mix, a small amount of finely chopped fresh dill (often found by the fresh fish counter) works just as well.

'Burger Mum's Mystery Mix'

This mix is for the large 700g packs of ground beef mince sold in UK supermarkets. Obviously adjust amount accordingly. With burgers, an 80/20 meat to fat ratio is best. Too fatty and they're nasty, too lean and they'll fall apart. Note that there's no egg or breadcrumbs in this recipe, just pure beef. That small amount of fat is what binds it together, and if you're cooking them on either a griddle, bbq or in a Foreman, any excess fat won't be an issue. If frying, then compensate with a low fat spray oil to get the colour on the outside.

Tip the ground beef into a large bowl and add all the ingredients. Mix thoroughly with hands (yes it's mucky and a bit icky, but it is the only way to guarantee everything is fully mixed in).

(I use a hamburger press to make the patties, but by hand is fine. One advantage of the press is that the wax discs you use with it makes it easier to store them in the fridge in advance of cooking them.)

Taking a large ball of mince at a time, press the meat together, and either using a press or by hand, shape into patties. Once all the meat has been used, chill the patties for at least 30 minutes. This lets the meat rest and helps the patties keep their shape.

Now everyone likes their burgers a different way, if they didn't, there'd only every be McDonalds, so once chilled, the frying part is up to you. Personally, me and the kids like ours well done, so they're on the Foreman for at least 5-6 minutes before we take them out. If you're having cheese, place it on about a minute before the end.

One thing you *must* do to make your homemade burgers stand out...Toast Those Buns!! And here's a little tip that I've learnt from repeated viewings of the likes of 'Diners, Drive-ins and Dives'; take some of the fat that the burgers have cooked in, and brush it on the inside of the buns-it really makes all the difference.
Not only does the toasting harden up the buns and make them easier to handle (especially if you load up on pickles etc) but it forms a barrier that stops the grease soaking in and giving you a soggy bun. Total no-no.

So then it's just down to you as to what you load up onto these babies, but personally, I cannot resist some sliced Monterey Jack, dill pickles and Heinz hot dog relish.

Wednesday, 8 February 2012

I thought that, before I get too involved writing up recipes, I should give some sort of idea of the seasoning I use and what to use to as a substitution.

Firstly, the chipotle seasoning. I use Mrs Dash Southwest Chipotle * but there are other brands out there. It's a combination of various peppers (cayenne, chilli, black and chipotle) along with herbs such as marjoram, bay, basil, rosemary and coriander. Throw in some cumin and some citrus and you get a real smoky flavour that adds a subtle kick to most dishes, but especially chicken. It works wonders if you've got a dish that's based around a white sauce. A pinch goes a long way, and if you can't get hold of it, a reasonable substitution would be a medium spiced piri-piri.

Next is another from the same range, but the Steak grilling blend.* A mix of the same peppers and herbs as the chipotle, but with the addition of oregano, thyme and, what I think is the kicker, dill seeds. You can smell the dill as soon as you open the tub, but it's subtle, not in any way the same as when you open a jar of pickles. It's uses are far more obvious, but sprinkling it on some fine cut steaks or a pinch in a burger mix and you'll really notice the difference. A lot of supermarkets do a 'steak seasoning' but I'm unaware of any with dill in, and it is worth checking as it makes all the difference.

I've saved the best for last, and it totally speaks for itself.

Yep, good ol' Old Bay. Absolutely essential and with no equal. I've linked to a store that has it in stock. A brief check of the major supermarkets tells me that none of them do it, but, that doesn't mean that if you live in the major cities one of them won't have it on their shelves. It's been lauded by Nigella for years, so it would amaze me if Waitrose at least didn't stock it.
A teaspoon of it, in anything, will make the world of difference.

Except a Martini...that would just be wrong.

K x

* I know that at the time of writing these are showing as 'out of stock' on the website, but if you are desperate for them, there are other online stores, usually through amazon that stock it. I used these links mainly as a point of reference, although if you give the owners a shout they can normally get stock in for you.

Tuesday, 7 February 2012

So, first attempt at blogging and I march, head first, into possibly the busiest and most over-populated area of the blog-food and all that entails. It seems you can't move for the thousands of food blogs out there and a high percentage of them are seriously good, whether they focus on food in general, country specific recipes or are part of the growing home-baking craze.

And where will I fit into all of this? I'll be the one flapping madly around the middle ground.

My main aim for this blog is for it to be a modern version of 'Gran's tattered recipe book'. You know the type-the beaten, battered old notebook that always used to get found in the backs of kitchen drawers that no one could decipher? Yeah that. Now, my handwriting is pants-great at first but by the time you get to the end of the recipe it looks like it was written by a gorilla. I can visualise my kids in 30 years time going really struggling to make sense of anything I've recorded. I'm also really rubbish at drawing, so any attempts to sketch a spag bol would be doomed to failure, and I know that there will be at least one of my kids who can't follow a recipe "Unless it's got a picture". I also tend to get a tad OCD about compartmentalising things, and I know full well, that I'd have a panic attack if I ran out of pages in the 'chicken' section and had to shove it in 'desserts'. I'd never cope.

Therefore, fearing for both my sanity and that of my descendants, I've started this blog.

Inspirations

Like most people, you learn from those around you, so my parents are a given as far as inspiration goes. Growing up in an East End pub, with coppers in one bar and villains in the other, the lunchtime menu was a vital part of what made it tick. Watching my Mum prepare food in such large quantities was a sight to behold, and although with seven kids I'm not quite up to the same amount of covers as she used to do, my ability to plan and prep ahead has definitely come from her. And as for my Dad's roasties...well!

As far as 'famous' cooks are concerned, there's only really a few that make me go "ohhh".

Early Nigella is, of course, a must; honest, easy and unashamedly naughty. The book I've linked to, in my opinion is her best.
Another fave is Nigel Slater-his down to Earth, non-fussy approach to cooking is a rare thing at the moment.
A recent discovery, but my absolute fave is US cook and presenter Guy Fieri. His enthusiasm for old-fashioned cooking skills and the people who keep them going is contagious. I can highly recommend his series 'Diners, Drive-Ins and Dives' on foodnetwork, especially if, like me, you're a fan of American cooking and food.
You'll notice there's no 'chefs' mentioned. Just the same as in this blog, there'll be no reductions, jus, or tiny little circles of mash. No Masterchef stuff here.

Interpretations and Ingredients.

A lot of what I cook, like most mums, is a total mish-mash of recipes from books and things that have caught my eye on tv. If a recipe I post has been adapted, and I can link to that source, I'll post it up. Some of the books I use have been imported though, so may be hard to track down.

As for ingredients, I import those as well. If I use an ingredient (such as A1 steak sauce for example) I'll try and give an alternative as a note at the bottom. Once I've worked out how to do it, I'll have permanent links to the stores I use. It is worthwhile importing certain ingredients-they do, genuinely, make all the difference. I'd be lost without my Chipotle seasoning.

If you have what's considered a 'normal' family, you may want to halve, or even quarter the ingredients and adjust the cooking time. I cook for 8+ every day, often making more for freezing. You'll also notice a lack of leftovers used in my meals-they just don't happen very often.

Well, there you have it. I hope what I write will be of some use to someone, somewhere. By the time my kids need it, I could probably just upload it to a chip in their head, but hey, at least it's here.